Thursday, January 25, 2007

Lamb I ... Mediterranean style

I'll be preparing a Mediterranean-style stuffed lamb loin's this weekend, which includes spinach, basil, sun-dried tomatoes, pine nuts and feta cheese. It sounds so yummy, and it's a meal unto itself. I'll also serve a side of wild, long grain rice with macerated golden raisins. I'll take pictures of me making the dish and will post them on Sunday.

Happy Eating! Mr. Foodie.